Nutritional Composition and Functional Properties of ‘Beldiya’ Hemp Seed and Oil: A Sustainable Local Resource from Northern Morocco for Health and Nutrition
Youssef Rbah, Kamal Belhaj, Yassine Taaifi, Aymane Allay, Reda Melhaoui, Hana Serghini‐Caid, Ahmed Elamrani
Abstract
The importance of hemp seeds (Cannabis sativa L.) as a nutrient-rich resource in agricultural studies is often underestimated by cannabis farmers, who tend instead to treat them as byproducts. The purpose of this study was to assess the nutritional composition of Beldiya, a distinct ecotype of hemp seed from the northern regions of Morocco. The proximal composition, mineral content, total phenolic content, tocopherol content, fatty acid profile and lipid health indices of the seeds were assessed. The results revealed that the 'Beldiya' ecotype (Be-ecot) contained 94.08% dry matter, 32.81% oil, 24.84% protein, 27.54% fiber and 4.29% ash. It is rich in total phenolic content (201.88 mg GAE/100 g) and total flavonoid content (69.77 mg QE/100 g). The predominant tocopherol in its oil is γ-tocopherol (409.72 mg/kg), with δ-tocopherol (21.91 mg/kg) and α-tocopherol (18.89 mg/kg), contributing to a total tocopherol content of 450.82 mg/kg. The main fatty acids in the oil are linoleic acid (51.02%), oleic acid (18.05%), linolenic acid (16.46%) and palmitic acid (7.68%). The ratio of n-6 to n-3 polyunsaturated fatty acids (PUFAs) is 3:1, which corresponds to the recommended dietary balance for these essential fatty acids. These results highlight the nutritional benefits and balanced composition of hemp seeds, highlighting their potential as valuable edible food sources for promoting a healthy lifestyle.